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Fish and seafood from Thailand
Som fak is a Thai fermented fish cake. Skinned freshwater fish is minced and kneaded with cooked rice, garlic and salt into a sticky paste, wrapped tight in banana leaf or plastic and left 3 to 5 days. Lactic bacteria, fed mostly by the garlic, sour it into a firm, elastic loaf.
| Freshwater fish flesh20 parts by weight | Filleted, skinned and squeezed in a cloth bag to press out water[jircas-somfak] |
| Cooked rice1 part per 6 parts fish | Rice is the starch; few of the lactic bacteria can ferment it[jircas-somfak][pm1999] |
| Garlic1 part per 20 parts fish | The main sugar source for the souring bacteria[jircas-somfak][pm1999] |
| Salt1 part per 20 parts fish | [jircas-somfak] |
| Whole bird's eye chilliesOptional | For garnish[jircas-somfak] |
Total time across the recorded steps: 3 days – 5 days
What changes: The fish is filleted, skinned and squeezed dry in a cloth bag
Thin fish such as featherback can be scraped off the skin.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Som fak is a Thai fermented fish cake. Skinned freshwater fish is minced and kneaded with cooked rice, garlic and salt into a sticky paste, wrapped tight in banana leaf or plastic and left 3 to 5 days. Lactic bacteria, fed mostly by the garlic, sour it into a firm, elastic loaf. Made in 4 steps over 3 days – 5 days. The longest step, ferment, takes 3–5 days (JIRCAS 1995). Salt is 5 % (JIRCAS 1995). Lactobacillus plantarum and L. pentosus does most of the fermenting.
| Main step | 3–5 daysReported[jircas-somfak] | Ferment |
|---|---|---|
| Salt | 5 %Reported[jircas-somfak] | Mince and knead with rice, garlic and salt |
| Acidity | pH 4.5Measured[pm1999][pm2002] | Ferment |
Som fak uses the same ingredients as plaa-som but the fish is minced and kneaded into a gel, so it sets into a firm loaf. Its lactic bacteria ferment the garlic, not the rice.
The Thai community product standard for naem pla (som fak) requires pH 5.2 or below by the date consumption starts, no Salmonella in 25 g, Staphylococcus aureus below 100 per gram and no liver fluke or Gnathostoma larvae in 100 g. In a lab test, Salmonella Weltevreden added to som-fak at 30 °C grew within a day, and only a combination of at least 6 % garlic and a garlic-fermenting starter stopped it, so clean fish and handling matter. The recipe here has 5 % garlic and names no starter, so it does not reach that combination. Too little salt makes it sour too fast, smell fishy and go soggy. The standard gives "must be cooked before eating" and chilled storage as examples of label advice. This is raw freshwater fish after a few days of souring, and a study of plaa-som, a related ferment of carp-family fish, calls eating it the traditional way a high risk for liver fluke (Senasri 2024). Cook som fak through and keep it cold.
Hazards the sources name: Salmonella Weltevreden (in a lab test, grew to over 10^8 CFU/g within a day when added to som-fak at 30 °C).
Every number is labelled with how it is known. How this atlas is made
The Thai Industrial Standards Institute issued the community product standard for naem pla in 2012 (TCPS 471-2555).
